Chocolate Rum Balls Sugar Free Low Carb Recipes

CHOCOLATE RUM BALLS (SUGAR-FREE, LOW CARB)

Steps:

• Preheat the oven to 350°F.
• Spread the pecans on a baking sheet and roast in the oven for about 10 minutes, or until they begin to brown.
• Set aside to cool.
• Combine coconut, Splenda® and cocoa in a large mixing bowl.
• When the pecans have cooled a little, coarsely chop them in a food processor.
• Add the pecans to the coconut mixture.
• Melt the butter.
• Mix the rum with the melted butter and stir into the combined ingredients.
• Place egg white powder in a small bowl and add the warm water.
• Beat with a whisk for 2 minutes, until frothy and dissolved.
• Mix the egg whites into the combined ingredients.
• Form the mixture into little balls.
• Leave the candies on a baking sheet for about an hour to dry.
• Store in an airtight container.

CHOCOLATE RUM BALLS (NO COOK)

Steps:

• Combine butter, icing sugar and chocolate chips in a microwavable bowl.
• Microwave on low to melt - do not cook.
• Stir in beaten eggs and salt until thick and smooth.
• Add rum and crumbs then mix well.
• Refrigerate until mixture is stiff enough to form balls (about 3 hours).
• Roll balls in chocolate shots, ground nuts or coconut.
• Chill.

CHOCOLATE RUM BALLS I

Steps:

• In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.
• Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

LOW CARB CHOCOLATE RUM BALLS

Steps:

• Note about erythritol:
• I realize that the erythritol is a special ingredient.
• Some stores are starting to carry powdered sugar alcohols, or you can order online from Netrition or other places.
• I haven't figured out how to make really delicious chocolate treats without it at this point.
• Erythritol is the sugar alcohol with the least blood sugar impact, but you can use others.
• If the erythritol you use isn't powdered, it won't dissolve much in this recipe, so I recommend running it through a blender first, but I'm happy that the most recent erythritol I got came powdered, which is great.
• Mix all dry ingredients together in bowl.
• Add vanilla and liquor.
• If the artifical sweetener is liquid and concentrated, add it to the liquor.
• Since there are different liquid sweeteners of different concentrations, you may have to play with the total amount of liquid, and cut down on the liquor, or add water.
• Usually the total liquid you want is about 2.5-3 T.
• Add the liquid slowly and mix until it all comes together.
• Roll into balls.
• The flavors will mellow over the next few days.
• Store in refrigerator or cool place.
• Carbs depend on serving size.
• 17 balls will get you exactly 1 gram of effective carbohydrate per ball, plus a tad over a gram of alcohol and 1.5 grams of fiber.

CHOCOLATE RUM BALLS

Steps:

• Melt chocolate over very low heat or in a double boiler. Add corn syrup and alcohol (REMOVE FROM HEAT SOURCE AND BE VERY CAREFUL WITH ALCOHOL AND AN OPEN FLAME).
• In a large bowl, combine crushed wafers, powdered sugar and one cup of the chopped nuts. Add chocolate mixture to the crumb mixture and stir well.
• Let stand 30 minutes and then stir again. Shape into 1" balls then roll into remaining nuts. Store in a very tightly sealed container in the refrigerator for at least 3 days for best flavor.